Caramel Rice Krispie Bars
Caramel Rice Krispie Bars are just like the childhood classic recipe you remember, but so much better! Homemade caramel sauce is stuffed between layers of Rice Krispie squares, making this a go-to dessert recipe everyone loves.
This dessert is so easy to make yet so impressive. You wouldn’t believe the compliments I got when I made these treats for friends. “Food goddess” and “best dessert ever” were two of them I can recall. I laughed because when you realize how easy they are to make, you’ll see that anyone can do it with the same results!
This is my go-to dessert recipe when I’m craving something sweet. Rice Krispie Squares are great, but when you add the magic of caramel, they’re heavenly!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
You’ll need the basics to make the Rice Krispie layers:
- Butter
- Mini marshmallows
- Rice Krispies cereal
For the caramel layer, you’ll need another three ingredients:
- Sweetened condensed milk
- Soft caramels
- Butter
That’s it! The only item I had to look for was the soft caramels—everything else I had in my pantry already.
How to Make Caramel Rice Krispie Bars
- Grease a 9×13-inch baking pan.
- Add three tablespoons of butter to a large saucepan over low heat. Add mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add six cups of Rice Krispies cereal. Stir to combine.
- Add the mixture to the greased baking pan. Using a piece of waxed paper, press the mixture down evenly. Set aside to cool.
- Add caramels, sweetened condensed milk, and butter to a medium saucepan over low heat. Heat, stirring often, until melted.
- Pour caramel layer over the first Rice Krispies layer in the baking pan. Set aside to cool.
- Add three tablespoons of butter to a large saucepan over low heat. Add mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add six cups of Rice Krispies cereal. Stir to combine.
- Add the mixture to the caramel layer. Press the mixture down evenly using a piece of waxed paper. Set aside to cool before cutting into squares.
How to Keep Them Soft
Your Rice Krispie Squares are hard for a few reasons. The first one is that the butter and marshmallows were cooked at too high a temperature. Melt them LOW and SLOW for best results—nice, soft, chewy treats!
Another reason the treats can harden is improper storage. Make sure to store them in an airtight container. Leaving the sit out will make them rock hard.
If you pack the Rice Krispie mixture too densely into the pan, they can also become too hard. Don’t put too much pressure on them when you press them into the pan.
If you do end up with a too hard square, pop it in the microwave for 10 seconds to soften it.
Storage Instructions
Store the uneaten Rice Krispie Bars in an airtight container at room temperature for up to two days.
If you aren’t eating them immediately, don’t cut them up and wrap them tightly so the air doesn’t get at them. Cut them up when you are ready to serve.
You can also freeze them. Place the Rice Krispie Bars between layers of waxed paper in an airtight container in the freezer for up to three months.
Want more ways to use your Rice Krispies? Try my Chocolate Rice Krispies and Rice Krispies Cookies.
Dessert Bar Recipes
- Butterscotch Blondies
- Chocolate Peanut Butter Ramen Bars
- Marshmallow Bars
- Pistachio Cream Bars
- Chewy Bars
- White Chocolate Peanut Butter Cheerios Treats
You’ll also like these Peanut Butter Cheerio Balls. Try my homemade caramel sauce.
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Caramel Rice Krispie Bars
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Ingredients
Rice Krispies
- 6 tbsp salted butter divided
- 8 cups mini marshmallows divided
- 12 cups Rice Krispies cereal divided
Caramel Layer
- 1 ¼ cup sweetened condensed milk
- 1 ¾ cup soft caramels
- ⅔ cup butter
Instructions
- Grease a 9×13-inch baking pan.
Rice Krispies Layer
- Add 3 tablespoons butter to a large saucepan over low heat. Add 4 cups mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add in 6 cups Rice Krispies cereal. Stir to combine.
- Add mixture to the greased baking pan. Press mixture down evenly using a piece of waxed paper. Set aside to cool.
Caramel Layer
- Add caramels, sweetened condensed milk and butter to a medium saucepan over low heat. Heat, stirring often, until melted.
- Pour caramel layer over the first Rice Krispies layer in the baking pan. Set aside to cool.
Rice Krispies Layer
- Add 3 tablespoons butter to a large saucepan over low heat. Add 4 cups mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add in 6 cups Rice Krispies cereal. Stir to combine.
- Add mixture on top of the caramel layer. Press mixture down evenly using a piece of waxed paper. Set aside to cool before cutting into squares.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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It would be most helpful if each step listed how many marshmallows to use just like each step says how much butter and cereal to use.
Thank you for pointing that out! It’s 4 cups. I’ve updated the recipe to be more clear.